Red Carnation Hotels

DEGUSTATION MENU

Chef David Smith and his team are introducing a new 8-course tasting menu, with dishes taken from our à la carte menu complemented by fine wines selected by the Sommelier Nicolas Clerc, winner of Ruinart UK Sommelier of the Year in 2007

We are very excited about this addition to the Milestone culinary experience and we are sure it will be a huge success with both regular and new diners.

£95.00 per person: minimum of two persons per booking

Amuse bouche

Char grilled medallions of monkfish wrapped in pancetta with crushed peas and a light herb broth
Bouchard Finlayson, Sauvignon- Blanc Walker Bay, South Africa, 2007

Cream of artichoke soup with parsley and truffle oil
Pulenta Estate “Chardonnay”, Mendoza, Argentina, 2006

Pan-fried Terrine of Belgian Endive, Gruyère Cheese and Parma Ham with Aged Balsamic Dressing
Willi Brűndlmayer, Grüner-Veltiner “Bankett”, Kamptal, Austria, 2005

Roast breast of Gressingham duck served with a tian of confit legs and spring greens, lentil du pays
Bouchard Finlayson “Hannibal”,  Walker Bay,  South Africa, 2004

Pot roast guinea fowl parsley and celeriac mash, morel sauce
Bouchard Finlayson “Galpin Peak” Walker Bay, South-Africa, 2003

Pre dessert

Raspberry and Mango Soufflé with Ginger Ice Cream
Bugey-Cerdon, Domaine Renardet-Fache, France, NV

Selection of Farmhouse Cheese from the Cheese Board
Vinhos Barbeito “Tinta Negra Mole Single Harvest”, 1997

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